Thursday, 21 September 2017

Green Shakshuka

Cook Love Share is the debut cookery book by the Instagram phenomenon Michael Zee. Although released last August, this blog post is the first recipe that I have shared on my blog from this fantastic book dedicated to breakfasts from around the world. I have actually made many recipes from this cookery book such as the Baghdad Eggs, M'smmen, Dutch Puff and Magic Grits. As an avid breakfast lover, there are so many great breakfast ideas from the UK, to the Far East and South America. This recipe is a twist of the classic Middle Eastern classic Shakshuka. However, instead of using the traditional tomato, this is replaced with green goodness: spinach, kale, mint and leek. If you are familiar with Shakshuka the rich tomato base is replaced with a vibrant, refreshing base of goodness.

200g frozen peas
100g trimmed beans
50ml oil
1 tsp caraway seed
1 tsp cayenne or hot chilli powder
1/2 tsp nutmeg
1 leek, finely sliced
200g kale or spinach
juice of 1 lemon
40g fresh mint
100g hummus
4 eggs
100g feta.

To serve
Olive oil
Chilli flakes

Add the peas and green peas to a bowl of boiling water with some salt. You don't want to cook them too much, just defrost them.
Heat a frying pan over a medium heat, put in the oil and caraway seed, cayenne, nutmeg and a pinch of salt, then cook for 1-2 minutes. Add the sliced leek and continue to cook for a further 5 minutes or until salt.
Preheat the oven to 200C
Add the kale or spinach and cover with a lid for 2-3 minutes so that it wilts. Drain the peas and beans and add them to the blender. Add the lemon juice and fresh mint. Blitz until smooth. Put this back in the pan with the rest of the mix and stir well. It needs to be almost like a thick soup. Adjust with water if it's too thick.
Smear the humus on the bottom of your ovenproof serving dish in a thin layer. Spoon in the green mix - it should like a swamp or lagoon. Crack in the eggs, cover with a piece of aluminium foil and bake in the oven for 15-20 minutes until the eggs are set.
Crumble feta and chilli flakes over the eggs and serve with a small side dish of olive oil with za-atar and toasted bread.

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